Monday, May 24, 2010

This dish can be served cold or warm. It could be lunch by itself or a side dish with meat.

Ingredients:

2 large eggplants

1 large onion ( chopped )

1 fresh green pepper ( chopped )

4 tomatoes (peeled and diced )

1/2 tbsp of tomato paste

4 tbsp of olive oil

salt

Pierce the eggplants with a fork . Grill the eggplants until they are soft. Take them out from the oven and let it cool. Peal the crust of eggplants and take the eggplants in a strainer and wait for 20 minutes to let the liquid out.Chop eggplants finely.In a large skillet, olive oil over medium heat. Add chopped onion and chopped pepper into the skillet and cook them together for 10 minutes. Add tomato cubes, tomato paste into the skillet and cook for another 10 minutes. Add chopped eggplant and stir. Turn the heat down to low and simmer for 10 minutes. Turn the heat off add salt and stir.

I am so happy to have found your blog! It is just what I have been looking for. I just came across it last night and have already made both this recipe and the onion salad with sumac. Both were delicious. Thanks for your great work.